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gigiola

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Remembering that dreaded rice pudding that reigned in the British public school era of my time, where the only thing worth eating was the blacked crust on the top, I wasn't sure I wanted to make this. The husband said he LOVED rice pudding .. and why didn't I make him more "puddings" and why .. why ... why...
So I did!
First I thought .. why use good basmati for a rice pudding but then I thought .. heck .. give it a chance!
Result? I don't care if it's hot, cool or chilled. I don't care if it's creamy, runny or thick. I don't care how it should be in India or London or Eastern Bankok. This stuff is just plain good!
Now .. that one we called "frog spawn" .. not sure I want to try a tarted up version of that!